Recipe and image by Fiona Hugues
This salad has elements that take a little time to prepare but those bits keep in the fridge for longer so you can easily get organised a day or two before. The feature ingredient here behind the chook and eggs is cooling cucumber, as this dish packs some heat. If you can’t get any, step away now until you can find some as you’ll need them to put out the potential fire.
ROAST CHOOK’S BITS & PIECES
broccolini stems blanched, or chunks of steamed regular broccoli
3 cups or so chopped telegraph and smashed baby Lebanese cucumbers
5–6 free range eggs, soft boiled 6 minutes, cooled and peeled
1 x spring onion, sliced
sprinkle of toasted sesame seeds
FOR THE SOY EGGS
1 cup light soy sauce
¾ cup of mirin
FOR THE SOBA NOODLES
1 packet soba noodles, cooked al dente
2 tbsp Thai curry paste (red or yellow)
1½ cups coconut milk
½ cup crunchy peanut butter
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp honey
lime juice to taste
FOR THE CHILLI DRESSING
1 garlic clove, crushed
1 tsp fresh ginger, grated
1 tsp sesame oil
¼ cup chilli crisp (I use Lao Gan Ma [Old Godmother] brand from the supermarket / Asian stores)
2 tbsp soy sauce
finely grated zest and juice of a lime
2 tbsp runny honey
The day before, make your soy eggs. Place your peeled boiled eggs inside a plastic bag inside a small bowl. Pour over the soy sauce mixed with mirin and squeeze out the air from the bag so the eggs are all submerged. Seal and place in the fridge for at least four hours or ideally overnight. Once drained, the eggs will keep in the fridge for three or four days.
The soba noodles take a little time too, so make these ahead if you can, or at least have them cooked and ready. (Tip – rinse in cold water and toss in a little oil after you’ve cooked and drained them to stop them sticking if you’re not eating straight away.)
In a fry pan over medium heat cook your curry paste for one minute to bring out the aromas. Flop in the coconut milk, followed by the other ingredients. Let it bubble for a minute, whisking until combined. Adjust seasoning with lime juice and flop in the cooked noodles. Toss to coat. These noodles aren’t meant to be hot so remove from heat and set aside or store in a container in the fridge for up to a week.
Sort your chilli dressing by combining all the ingredients in a jar and shaking to combine.
Prepare your cucumber as above and then assemble your salad.
Lay the cucumber out with the broccoli. Tear up your chook bits and lay them down. Add a decent twist of the soba noodles and nestle in some of the halved soy eggs. Pour the dressing over the chook and greens. Sprinkle with sesame seeds and sliced spring onion. Add a squeeze of lime for added freshness. (I forgot to photograph some cut lime on the side of my salad here because, hey, slightly frazzled and busy … Too bad I’ve mentioned it here, so soldier on! Bon appétit!)
Check out Fiona’s other great salad recipe using a precooked supermarket chicken here
